Pasteurisation with minimum quality loss
Are you looking for a pasteurisation method which affects the nutritional value as little as possible? A number of companies are already examining the possibilities of supercritical CO2 on a pilot scale. This is an alternative to the classic thermal treatment of foodstuffs. VITO experts examine how you can put the supercritical treatment into practice. They also support you during implementation.
Retaining the nutritional value of your products
A treatment using supercritical CO2 has a lower impact on the nutritional value of the product than classic thermal methods while the killing of bacteria remains equally effective. The treatment also prevents, for example, the loss of smells or flavours. Companies are already evaluating supercritical CO2 on a pilot scale. The supercritical treatment of fruit juices will be implemented on a large scale in the near future.
Making the CO2 treatment compatible with your processes
Supercritical CO2 can be widely used as a preservation method. This is why each use must be evaluated on a case-by-case basis. VITO experts will visit your site and will evaluate your existing pasteurisation methods. They will determine whether supercritical CO2 is a technologically and economically feasible alternative for the thermal treatment. They also support you during implementation and commissioning.
